Fresh Orange Mousse

  • Serving: 4
  • Prep time: 15 m
  • Cook time: 5 m
  • Ready in: 20 m
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Oranges contain pectin, which can lower blood cholesterol. Research shows that orange peel contains components that can help to kill bacteria and fungi.



Protein 9g
Carbohydrate 17g
Fat 28g
Fiber 0.5g
Sodium 0.1g
Kcals 350
KJs 1470

Step by Step Methods

  • 1

    Lightly oil four individual pudding basins and set aside. Pour half the orange juice into the pan. Sprinkle over the gelatin and allow to stand for 5 minutes, until spongy.

  • 2

    Place the pan on the heat and heat gently, stirring occasionally until the gelatin is dissolved. Remove the pan from the heat, stir in remaining orange juice and allow to cool.

  • 3

    Beat together the orange rind, marmalade and soft cheese, until smooth. Whip the cream until soft peaks form. Fold into the marmalade mixture. Gradually fold in the orange juice mixture.

  • 4

    Divide the mixture between the prepared pudding basins and chill for 2 hours, until set. Meanwhile slice the orange to serve, dip the pudding basins in hot water for 20 seconds and invert onto serving plates. Decorate with orange slices and sprigs of mint.

Tips & variations

  • It is best to use unwaxed oranges for this dish. If you are using waxed oranges, wash them thoroughly before grating the rind.

  • For a really luxurious touch, serve the mousse with chocolate wafer biscuits.

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